Beet Tonarelli with Cherry Tomatoes, Mint and Calabrian Chilies Recipe

by Mario Batali

In gearing up for a family vacation to the wondrous Ionian Sea this summer, I'm reminded of one of my favorite regions of southern Italy, Calabria. Forming the "toe" of the Italian Peninsula, this long and narrow land is surrounded by the Ionian and Tyrrhenian Seas. I am convinced that it is the saltwater air that makes the surprisingly abundant amount of produce in this region as delicious as it is.

Largely agricultural, the region is known for its olives, vineyards and citrus fruit. One of its best specialties, though, is the Calabrian chili. I cannot wait to get my hands on these delicacies, with their spicy, mildly fruity taste and aroma. They're excellent with pizza, garlic bread, stews, soups and even salsa. Our very own Josh Laurano, executive chef of Lupa in New York City, highlights these chilies in pasta in his recipe Beet Tonarelli with Cherry Tomatoes, Mint and Calabrian Chilies.

Chef Josh's recipe was in fact part of our EAT (RED). DRINK (RED). SAVE LIVES campaign that occurred earlier this month. Restaurants, food trucks and bars around the world (including all of mine) came together to fight AIDS. For 10 days, the campaign raised funds to help deliver the first AIDS-free generation in over three decades.

While this dish only stayed on Lupa's menu for 10 days, I thought it was too delicious not to share with all of you who cook at home.

Beet Tonarelli with Cherry Tomatoes, Mint and Calabrian Chilies Recipe

    Prep Time: 30 minutes

    Cook time: 30 minutes

    Yield: Serves 4

Beet Tonarelli with Cherry Tomatoes, Mint and Calabrian Chilies Recipe Ingredients

    3 1/2 cups all-purpose flour, plus more for kneading and rolling

    4-6 extra-large eggs (use the freshest eggs you can find)

    1/2 cup cooked red beets, puréed in a blender or food processor until smooth

    1/4 cup semolina flour

    Kosher Salt

    Olive oil

    3 garlic cloves, smashed

    1/4 cup cured Calabrian chilies, split in half, seeds and stems removed (see note)

    3 cups cherry tomatoes, slow roasted in oven and peeled

    2 tablespoons unsalted butter

    1/4 cup mint leaves, rustically torn

    1/4 cup grated Parmigiano-Reggiano cheese

    1/4 cup grated Pecorino Romano cheese

    12 whole Calabrian chilies, reserved for garnish (see note)

Beet Tonarelli with Cherry Tomatoes, Mint and Calabrian Chilies Recipe Directions

    Make the pasta dough: Add flour to the bowl of a stand mixer fitted with the dough hook. Start mixing on low speed. Add the 4 eggs one at a time, mixing well between each addition. Then add the beet purée. Stop the mixer and use a rubber spatula to scrape down the sides of the bowl as needed, until the dough comes together. (If after adding the first 4 eggs the dough is still dry or not coming together, add the extra eggs one at a time, mixing well between each, until the dough comes together. If the dough feels too wet and slack, add more flour, 1 tablespoon at a time.)

    Remove the dough from the mixer and turn it out onto a lightly floured work surface. Knead until the dough is soft and smooth, 4 to 6 minutes. Wrap the dough in plastic wrap and refrigerate for 1 hour.

    Roll the pasta: If using a stand mixer to roll the pasta, attach the pasta roller attachment and set it to the thickest setting (number 1). If using a hand-crank pasta roller, set up the roller on the work surface and adjust to the thickest setting (number 1).

    Remove the pasta dough from the refrigerator, unwrap, and place on a cutting board. Slice the pasta crosswise into 3 equal pieces. Set 2 pieces aside and cover with a kitchen towel so they don't dry out. Dust the remaining piece of dough with flour.

    Press the dough into a flat oval shape and run it through the pasta roller. Repeat until the dough forms a long rectangle and holds together nicely, about 4 times. Adjust the setting to number 3 and roll through again, taking care not to overstretch the dough. After passing the dough through 4 times, increase the setting to number 4. Run it through once more, then lay it on the cutting board and dust with some of the semolina. Cut the sheets into 10-inch rectangles and place on top of each other, dusting with semolina between each layer. (To watch Chef Josh demo this technique, click here.)

    Using the "spaghetti" shape cutter, carefully add each sheet through the cutter. Form each batch into a small nest and refrigerate on a baking sheet, covered with a kitchen towel. Pasta can be made a day in advance and kept covered in the fridge.

    Bring a large pot of water to boil and season with salt. While the water is heating, add 2 tablespoons olive oil to a sauté pan over medium heat. Add garlic and cook slowly until the garlic begins to dance and turn golden brown. Remove garlic, then add cut chilies and tomatoes to pan. Cook until oil gets a red hue. Add pasta to salted water and cook for 3 to 4 minutes. Remove pasta (be sure to save some of the pasta water) and add to sauté pan. Add butter, pasta water, if necessary, and mint. Remove from heat and stir in cheese until sauce coats the noodle.

    Divide evenly between four warmed bowls. Garnish with whole chilies and serve immediately.

    Note: Cured Calabrian chilies are dried and packed in oil. You can find them at Italian groceries or online (type "Calabrian chilies" or "peperoncini calabrese" in a search engine). Here's an example from the importer Alma Gourmet.

Pasta, Beet Tonarelli, Italian Pasta Recipe

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Beet Tonarelli with Cherry Tomatoes, Mint and Calabrian Chilies

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